Gluten-Free Raspberry Macaron
Delight your taste buds with these elegant and irresistible Gluten-Free Raspberry Macarons, a perfect treat for special occasions or a luxurious everyday indulgence. Featuring delicate almond flour shells with a flawless crispy exterior and soft, chewy interior, this French-inspired recipe is naturally gluten-free and dyed a stunning shade of pink using just a hint of red food coloring. Each macaron is generously filled with a luscious raspberry buttercream, made from real raspberry jam and creamy unsalted butter for a fruity, melt-in-your-mouth experience. With step-by-step instructions for achieving macaron perfection—including tips for forming those signature "feet"—this recipe is a must-try for seasoned bakers and beginners alike. Serve them as a show-stopping dessert or wrap them up as a thoughtful handmade gift. Don't forget, these delicate treats shine even brighter after a day of rest in the refrigerator, allowing the flavors to meld into pure bliss!
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Ingredients
- 100 grams Almond flour
- 100 grams Powdered sugar
- 2 large Egg whites
- 50 grams Granulated sugar
- 1 pinch Cream of tartar
- 2 drops Red food coloring
- 100 grams Raspberry jam
- 50 grams Unsalted butter
Directions
Step 1
Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
Step 2
Sift the almond flour and powdered sugar together into a large mixing bowl to ensure there are no lumps.
Step 3
In a separate clean, dry bowl, beat the egg whites until they begin to form soft peaks. Add a pinch of cream of tartar to stabilize the whites.
Step 4
Gradually add the granulated sugar to the egg whites while continuing to beat until the mixture forms stiff peaks and looks glossy. Be careful not to overbeat.
Step 5
Gently fold in the almond flour and powdered sugar mixture into the whipped egg whites, adding the red food coloring at this stage until the batter is smooth and falls in a thick, ribbon-like consistency off the spatula.
Step 6
Transfer the macaron batter into a piping bag fitted with a round tip.
Step 7
Pipe small circles onto the prepared baking sheet, spacing them about 1 inch apart. Tap the baking sheet on the counter a few times to release air bubbles and allow them to sit at room temperature for 20-30 minutes or until the tops form a skin and are no longer sticky to the touch.
Step 8
Bake in the preheated oven for approximately 12-15 minutes, or until the macarons have risen and developed 'feet.' They should not brown.
Step 9
Remove from the oven and allow to cool completely on the baking sheet.
Step 10
To prepare the filling, beat the softened unsalted butter until light and fluffy. Gradually add the raspberry jam, beating until smooth and fully combined.
Step 11
Once the shells are cool, gently remove them from the parchment paper.
Step 12
Pair macaron shells of similar size and fill one-half with raspberry buttercream. Top with a matching shell, gently pressing them together to sandwich the filling.
Step 13
Let the macarons sit in an airtight container in the refrigerator for at least 24 hours to allow the flavors to mature before serving.
Nutrition Facts
| Serving size | 469.1 grams (469.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1802 |
| Total Fat 92.90g | 119% |
| Saturated Fat 28.60g | 143% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 111mg | 37% |
| Sodium 130mg | 6% |
| Total Carbohydrate 229.60g | 83% |
| Dietary Fiber 10.70g | 38% |
| Total Sugars 201.80g | |
| Protein 28.80g | 58% |
| Vitamin D 0IU | 0% |
| Calcium 231mg | 18% |
| Iron 4mg | 21% |
| Potassium 615mg | 13% |
Source of Calories